Coconut Cream & Corn Pudding Recipe

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This recipe for Coconut Cream & Corn Pudding, by Rowena Nolasco, is from Our ED Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Wash glutinous rice in running tap water. Set aside. Bring coconut milk and water to a boil, while stirring constantly. Lower heat and stir in washed glutinous rice. Cook rice stirring often over medium-low heat (about 20 minutes). When rice is thick and sticky, add sugar and stir well. Blend in cream-style corn. Cook for about 10 minutes more.

Serve warm in pudding cups. May be served chilled as well.

Number Of
Servings:

Number Of
Servings:

12-16

Preparation
Time:

Preparation
Time:

30-45 minutes

Personal
Notes:

Personal
Notes:

Glutinous rice is also called "malagkit" rice in Filipino stores. It is very sticky and sweet. Coconut milk can be found in the Asian aisle of the grocery store or in Asian or Filipino stores/markets. This dessert is a coconut cream-rice pudding with sweet corn... real comfort food when served warm.

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